Preheat the oven to 350F/180°C. Coat a 6" springform pan with nonstick spray and set aside.
In a large microwave-safe mixing bowl, melt the chocolate chips and butter/coconut oil together by microwaving on high for about 60 seconds until nearly melted, and stirring until completely smooth.
Stir in the rest of the wet ingredients (eggs, vanilla, applesauce).
In a separate bowl, whisk together the dry ingredients (almond meal, cocoa powder, baking soda, sweetener, and salt) and then stir the dry mixture into the wet mixture.
Pour the batter into the prepared cake pan and smooth into an even layer.
In a separate bowl, prepare the swirl by stirring together the almond butter and granulated sweetener. Distribute spoonfuls of the almond butter across the cake (or pour into a zip top bag, seal it, snip off the corner, and use it to pipe thick lines of almond butter across the cake), then gently drag a butter knife or toothpick through to create the swirl pattern.
Bake for 35-40 minutes until tester comes out clean. Cool in the pan for 15 minutes, before removing from the pan and cooling completely on a wire rack.
Melt the remaining 1/4 cup chocolate chips and, while still warm, drizzle over the top of the cake. Allow to set before serving.
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